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Fluffy Waffles Recipe

Fluffy Waffles Recipe

A friend shared the recipe for these light and delicious waffles. The cinnamon cream syrup is a nice change from maple syrup, and it keeps quite well in the fridge. Our two children also like it on toast. —Amy Gilles, Ellsworth, Wisconsin
TOTAL TIME: Prep: 25 min. Cook: 20 min. YIELD:10 servings


  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 large eggs, separated
  • 2 cups milk
  • 1/4 cup canola oil
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1 can (5 ounces) evaporated milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon


  • 1. In a bowl, combine the flour, sugar, baking powder and salt. Combine the egg yolks, milk and oil; stir into dry ingredients just until moistened. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions.
  • 2. Meanwhile, for syrup, combine sugar, corn syrup and water in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the milk, vanilla and cinnamon. Serve with waffles.
    Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable plastic freezer bag. Reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through. Yield: 10 waffles (6-1/2 inches) and 1-2/3 cups syrup.

Nutritional Facts

1 waffle with 2-1/2 tablespoons syrup: 424 calories, 12g fat (4g saturated fat), 94mg cholesterol, 344mg sodium, 71g carbohydrate (41g sugars, 1g fiber), 9g protein.

Reviews for Fluffy Waffles

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Jodyand joe User ID: 4832014 254592
Reviewed Sep. 25, 2016

"We made these for Sunday Brunch!! Wonderful! we did double the recipe and added an additional 1/2 cup of flour. We used a Belgian waffle maker and there were no complaints. We also added some vanilla, cinnamon and nutmeg to the recipe. We did not make the cinnamon syrup because I had a fresh raspberry syrup ready to go."

meaganteal User ID: 814898 242907
Reviewed Jan. 31, 2016

"This was probably my fault the syrup didn't come out. it was very runny, and very sweet. The waffles were also very thin. But they tasted great! I took some blueberry preserves we had and mixed a little of the syrup to make a blueberry syrup and we liked that. I will make again to make sure I didn't do something wrong."

julieeee User ID: 831695 242757
Reviewed Jan. 28, 2016

"Not a review, but I had to click stars to ask a question. Could this batter be used to make pancakes? I do not own a waffle iron. It sounds delicious!"

CookingUSA User ID: 7138853 240298
Reviewed Dec. 26, 2015

"This is a great waffle recipe: provides the fluffiness of Belgian Waffles, but the recipe is quicker because of the lack of yeast. One improvement I would make, is adding a bit more sugar to the batter, since I like sweet waffles.

Also, I used peanut oil, since that is all I had on hand, and it worked well. Also, I didn't have all the ingredients for the syrup, so I made my own caramel syrup, which I wrote up here:"

candygirl78 User ID: 6136394 129606
Reviewed Aug. 5, 2011

"Waffles were exactly as described- fluffy, light, and tasted amazing.

Syrup was delicious too. A little on the sweet side, so we spread each waffle with all natural peanut butter first and then drizzled some syrup on top for flavor. Amazing!!!"

luvya848 User ID: 3894072 56195
Reviewed Nov. 8, 2010

"these were very good , the syrup also was good"

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